Southwestern Stir-fry With Turkey, Peppers, And Corn
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Gma1 | 1 | Servings | |
INGREDIENTS
| 1 | t | Cornstarch |
| 1/2 | c | Canned chicken broth |
| 2 | T | Olive oil |
| 1 | c | Fresh or defrosted frozen |
| corn kernels | ||
| 1 | Zucchini, thinly sliced | |
| 1 | Red or green bell pepper | |
| cut into 1/2 x | ||
| 2-inch strips | ||
| 1 | Red onion, thinly sliced | |
| 1 | Fresh jalapeno pepper | |
| minced or 2 | ||
| tablespoon chopped | ||
| canned green | ||
| chilies | ||
| 2 | Garlic cloves, minced | |
| 1 | T | Lime juice |
| 1 | T | Chili powder |
| 1/2 | t | Salt |
| 1 | lb | Cooked turkey, cut into 1/2 |
| 2-inch strips |
INSTRUCTIONS
x In a small bowl, dissolve the cornstarch in the broth; set aside. In a wok or large skillet, heat the oil over moderately high heat until hot but not smoking. Add the corn, zucchini, red or green pepper, onion, jalapeno pepper, and garlicup Cook, stirring often, until the vegetables are crisp-tender, about 2 minutes. Add the lime juice, chili powder, and salt; cook for 30 seconds. Add the turkey meat and cook, stirring often, for 1 minute. Add the cornstarch mixture and cook, stirring, until the sauce thickens and clears, about 1 minute. Serve immediately. Serves 4. Recipe from The Turkey Cookbook by Rick Rodgers (Harper Perennial, copyright 1990 by John Boswell Management, Incup) Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1662
Calories From Fat: 1063
Total Fat: 120.1g
Cholesterol: 362.4mg
Sodium: 5440.3mg
Potassium: 1596.1mg
Carbohydrates: 80.6g
Fiber: 13g
Sugar: 16.2g
Protein: 82.7g